Some dishes DO need an introduction. Three Cup Chicken is one of them.
This iconic Taiwanese classic has been cooked, argued over, tweaked, and loved for generations. It’s the kind of recipe that feels almost magical the first time you make it, because the ingredients look simple, the method looks straightforward, and then somehow the end result tastes way more impressive than expected.
That’s the charm of Three Cup Chicken. And yes, the name really does come from the sauce.
What Is Three Cup Chicken?
Three Cup Chicken, known as San Bei Ji (三杯鸡), is a beloved Taiwanese dish named for its three key components: soy sauce, sesame oil, and rice wine. Traditionally, those were measured in equal “cups,” though in real home kitchens that rule tends to loosen up pretty quickly. Unless you’re feeding a small army, those original cup measurements can be a bit much. These days, most cooks adjust the ratios to taste.
It’s typically cooked in a clay pot or wok, starting with aromatics and then gently braised until the sauce reduces into a sticky, glossy coating that clings to every piece. Fresh basil is always added at the end.
This is classic Taiwanese home cooking. You’ll find it everywhere from night markets to family kitchens, and everyone swears their version is the best. Honestly, they’re probably all right.
Ingredients Needed
I’ve included the exact measurements in the recipe card below. Here’s what you’ll need to make my Three Cup Chicken:
- Chicken wings – I love using wings here because they stay juicy and soak up the sauce beautifully during the long braise. Traditionally, Three Cup Chicken is made with bone-in, skin-on chicken chopped into smaller pieces, and wings fit that spirit perfectly. Boneless chicken thighs cut into chunks work great too if that’s what you have on hand.
- Sesame oil -This is one of the three “cups,” and it’s essential for that signature nutty aroma. I use just enough to flavor the dish without overpowering it.
- Vegetable oil – This helps balance the sesame oil so it doesn’t burn at high heat. Any neutral oil works here.
- Ginger – I slice it into larger pieces so it flavors the sauce without disappearing.
- Garlic – And lots of it. Big slices are the way to go. Three Cup Chicken is unapologetically garlicky, and that’s part of its charm.
- Thai red chilies – These bring the heat. You can use dried Asian chilies instead, and adjust the amount based on your heat tolerance.
- Scallions (white parts) – Just the white parts. I save the green tops for other dishes.
- Sugar – Just enough to balance the saltiness and help caramelize the sauce. White sugar is classic, but brown sugar works too
- Shaoxing wine – Another one of the “cups,” and absolutely essential. This adds depth, sweetness, and that restaurant-style flavor. If you cook Chinese food often, this is worth keeping in your pantry.
- Soy sauce – Regular soy sauce provides salt and umami and forms the backbone of the sauce.
- Dark soy sauce – I use this in a smaller amount, mainly for color and richness. If you don’t have it, that’s okay, but definitely use it if you do have it.
- Thai basil – This goes in at the very end. Regular basil works if needed, but Thai basil keeps it closer to tradition.
How to Make Three Cup Chicken
1. Sauté aromatics: Start by heating a wok or cast iron skillet over high heat. You want the pan properly hot before anything goes in. Add the sesame oil along with the vegetable oil, then add the sliced garlic, ginger, white parts of the scallions, and chilies. Stir constantly for about 4 to 5 minutes.
Tip: This step is all about building the base flavor. You’re looking for everything to turn fragrant and aromatic, not browned. Take your time here and keep things moving so nothing scorches.
2. Give the chicken an initial sear: Add the chicken wings and spread them out in a single layer. Let them cook undisturbed for 5 to 6 minutes so they can develop a nice golden color on the bottom. This step is important for flavor. Flip the wings and cook another 5 to 6 minutes until they’re lightly golden all over.
3. Caramelize the sugar: Push the chicken to the edges of the pan, creating a space in the center. Add the sugar directly to that spot and stir it until it melts and begins to caramelize. Once it turns amber, mix everything together so the chicken gets evenly coated.
4. Create and simmer the sauce: Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Stir well, then reduce the heat to medium-low. Cover the pan and let the chicken braise gently for about 30 minutes. During this time, stir occasionally and spoon the sauce over the chicken so everything cooks evenly and absorbs flavor.
5. Thicken the sauce: Uncover the pan and continue cooking for another 10 to 15 minutes. Flip the chicken a few times and keep basting with the sauce as it reduces. You’ll see the sauce thicken and turn glossy, coating the chicken beautifully. The wings should be fall-off-the-bone tender by the end.
6. Add basil to finish the dish: Stir in the basil and cook for about one minute, just until wilted and fragrant. Turn off the heat and serve immediately.
Alpana’s Tips
- Use bone-in chicken if you can: Bone-in, skin-on chicken is traditional for Three Cup Chicken and makes a noticeable difference. The bones add depth to the sauce and help keep the meat juicy throughout the long braise.
- Don’t rush the reduction: That glossy, sticky sauce doesn’t happen instantly. Let it reduce slowly once the lid comes off. This is where the dish really comes together.
- Big aromatics are better: Larger slices of garlic and ginger infuse the sauce without turning bitter. This dish is meant to be bold, so don’t mince them too finely.
- Add basil at the very end: Basil should be fresh and fragrant, not cooked down. Stir it in right before serving so it keeps its aroma and brightness.
Serving Suggestions
Three Cup Chicken is best served hot over steamed jasmine rice. This is not optional. The rice soaks up that delicious sauce and turns every bite into something special. Spoon plenty of sauce over the chicken and rice, and serve it family-style so everyone can help themselves.
Storing and Reheating
Leftovers store well in an airtight container in the refrigerator for up to three days. As it sits, the flavors deepen and mellow, making it even more delicious the next day.
Reheat gently on the stovetop over low heat. If the sauce has thickened too much, add a small splash of water to loosen it while warming. Stir gently so the chicken stays intact.
Three Cup Chicken is proof that simple ingredients can turn into something unforgettable. It’s bold, comforting, and deeply rooted in tradition, yet endlessly adaptable. One pot, big flavor, and a recipe that earns its place in your regular rotation.
If you make it, don’t be surprised if it becomes a repeat request.
More Asian chicken recipes:
Chicken Afritada
Buldak Chicken
Karaage Chicken
General Tso Chicken
Thai Basil Chicken
Chicken Adobo
Gado Gado
Recipe Video
Taiwanese Three Cup Chicken (San Bei Ji)
Three Cup Chicken is a classic Taiwanese comfort dish where chicken braises in the most delicious sauce. I am using chicken wings because they're fun and turn out super tender.
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 6-7 slices ginger
- 13-15 garlic cloves, sliced into large pieces
- 6-8 fresh Thai red chilis (you can use dried Asian chilies instead)
- 4-5 scallions, white parts only
- 2.5 pounds chicken wings (you can sub boneless chicken thighs cut into chunks)
- 2 tablespoons white sugar (you can sub with brown sugar)
- ¾ cup Shaoxing wine
- ⅓ cup soy sauce
- ½ tablespoon dark soy sauce
- 1 bunch of Thai Basil leaves (you can sub with regular basil)
Instructions
- Heat wok or cast iron skillet over high heat. Once hot, add in sesame oil and vegetable oil. Once oil is hot, add in sliced garlic, sliced ginger, white parts of scallion and Thai red chilies. Cook, stirring frequently, for 4-5 minutes.
- Add in chicken wings, spread them evenly over the skillet, and cook undisturbed for 5-6 minutes or until they start to turn golden brown. Flip the wings and cook for another 5-6 minutes.
- Push the chicken wings to the perimeter of the skillet and add sugar into the middle. Keep stirring the sugar until it starts to caramelize. Then mix everything together, coating the chicken well.
- Add in Shaoxing wine, soy sauce and dark soy sauce and mix everything well. Reduce the heat, cover and cook for 30 minutes, stirring every now and then.
- Uncover and cook the chicken for 10-15 minutes to thicken up the sauce, while spooning the sauce over the wings and flipping them a few times. Cook till the chicken is fall off the bone tender and the sauce coats the wings.
- Stir in Thai basil and cook for a minute. Serve over warm jasmine rice.
Notes
- Three Cup Chicken is best served hot over steamed jasmine rice. This is not optional. The rice soaks up that delicious sauce and turns every bite into something special. Spoon plenty of sauce over the chicken and rice, and serve it family-style so everyone can help themselves.
- Leftovers store well in an airtight container in the refrigerator for up to three days. As it sits, the flavors deepen and mellow, making it even more delicious the next day.
- Reheat gently on the stovetop over low heat. If the sauce has thickened too much, add a small splash of water to loosen it while warming. Stir gently so the chicken stays intact.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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